Dinner Menu
Friday, June 15th, 2012
Small Plates
10.
Woven Roots Young Lettuces
strawberries, Dragonetti rhubarb, Rawson Brook chevre, balsamic and radish
Crispy “Chopped” Pork Liverwurst
mustard vinaigrette, spring onions, green olives, pickled green tomato, crumbled egg
Cream of Celery and Chicken Soup
tempura of matzo balls, chicken wing confit, saba
Chilled Strawberry Soup
Berle Farm Crowdie, Equinox Farm baby kale, horseradish and red wine
Raven and Boar Farm Pork Carnita Tacos
citrus cured pork confit, almond romesco, refried beans, marinated cabbage, jalapeno emulsion
“Hummus”
white bean, chickpea, split pea and lentil, fennel seed, turnip greens, lemon and sesame
Sourdough toasts (2.) Greens with vinaigrette (8.) Greek yogurt panna cotta (10.)
Raw
15.
NEFF Beef Carpaccio
blue cheese toast, sweet onion puree, portobello confit, steak vinaigrette
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Orecchietti, NEFF bone marrow tomato sauce, garlic crumbs
Spaetzle, Vermont rabbit, Japanese turnips, kale, pancetta, black truffle cream
Plates
25.
Fried Confit of Niman Ranch Pork Spareribs
baked beans, slaw and maple sweet and sour
Roasted Wild King Salmon
peas from the freezer, turnips, veal and cornmeal “blanquette”, poppy seeds and braising greens vinaigrette
Olive Oil Poached Canadian Swordfish
saffron, quinoa, black olives, sun dried tomatoes, basil puree and fried lemon
Seared Long Island Duck Breast
Frye’s organic mango, spicy rice noodles, lime juice, herbs, peanuts, garlic scapes
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Meals Tax is 7%, 6.25% MA and .75% Local